Promising ingredients used for kimchi fermentation: Effects of cordyceps militaris fermentation products on the over-acidification and quality of kimchi-Reference-Cited by-同舟云学术

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Promising ingredients used for kimchi fermentation: Effects of cordyceps militaris fermentation products on the over-acidification and quality of kimchi

Published:2024-10 Issue: Volume:61 Page:104941
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Chen Tiejun^ORCID,Jiao Dejian,Wang Zhe,Piao Meizi

Publisher

Elsevier BV

Reference28 articles.

1. Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.);Diao;Food Control,2014

2. Effect and mechanism of a novel Cordyceps militaris immunomodulatory protein on the differentiation of macrophages;Fan;Food Bioscience,2021

3. Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut;Hu;Food Research International,2021

4. Antimicrobial effect and proposed action mechanism of cordycepin against Escherichia coli and Bacillus subtilis;Jiang;Journal of Microbiology,2019

5. Fermented foods of korea and their functionalities;Jung;Fermentation,2022

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